Corn Salad With Queso Fresco

• 8 ears sweet corn or 4 cups frozen whole kernel corn
• 2 cups queso fresco crumbled, 8 ounces
• 1 cup sweet pepper finely chopped red, 1 large
• 1/2 cup red onion finely chopped, 1 medium
• 1 chile pepper fresh jalapeno, seeded and finely chopped, optional
• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 tablespoons fresh cilantro finely snipped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper freshly

1. Cut corn from cobs, if using. In a large saucepan bring about 1/2 inch water to boiling. Place a steamer insert in the saucepan so bottom doesn't touch the water. Add corn to steamer insert. Cover and steam for 2 to 4 minutes or until corn is crisp-tender.
2. In a large bowl combine corn, queso fresco, sweet pepper, red onion, and, if desired, chile pepper.
3. For dressing, in a screw-top jar combine olive oil, lime juice, cilantro, salt, and black pepper. Cover and shake well to combine.
4. Add dressing to corn mixture; toss gently to combine. Chill for 2 hours before serving.
5. Nutrition Facts (Corn Salad with Queso Fresco)ner serving: 164 kcal cal., 7 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 129 mg sodium, 18 g carb., 2 g fiber, 4 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

corn, queso fresco, sweet pepper, red onion, chile pepper, olive oil, lime juice, fresh cilantro, salt, ground black pepper

Taken from www.yummly.com/recipe/Corn-Salad-with-Queso-Fresco-1221309 (may not work)